Rice Cooker Pumpkin Rice

Ingredients:

White rice, washed (use the amount for the number of pax that you cook for) – feel free to use brown rice or multigrain, but you may need to do a little trial and error with the water level

Pumpkin, cut into preferred chunks or cubes

Mushroom, sliced or cut into halves as preferred – shitake, Chinese black mushrooms or button mushrooms are great

Dried shrimps/Chinese sausage – we do variations of this, and sometimes use both or one of them when the other is available/unavailable!

5 tablespoon Dark Sauce

3 tablespoon Light Sauce

3 tablespoon Abalone Sauce or Oyster Sauce

200ml water

Method:

Heat up wok and pour some oil. Put mushrooms, dried shrimps/Chinese sausages into wok and fry till fragrant. Put pumpkin in before the shrimps are cooked. Remove all and set aside.

Heat up wok and pour washed uncooked rice, all 3 sauces and water onto wok. There’s no need to add oil. Stir to mix, and let water boil, then turn off the fire.

Place everything into rice cooker, and check water level to ensure it’s sufficient to cook your desired amount of rice* – refer to tips below on how much water to use to cook rice. Turn on rice cooker, and let it work its magic! If you’re trying it for the first time, you might need a little trial and error since different brands of rice cooker may have different settings.

Yummy and easy one-pot meals are the best time savers! They pack a punch of nutrition, and are healthy for the family too!

This Rice Cooker Pumpkin Rice recipe is versatile too – simply add ingredients such as cabbage and chicken to give it a different twist!